These were good - I used panko bread crumbs instead of Italian seasoned ones, and put a wire rack over a foil covered cookie sheet to bake them. I accidentally forgot the parm, but even without it they were good. I'm not a huge thyme lover, so I will probably cut back to a 1/2 teas (if any at all) next time. Also, I reduced the salt to 1/2 teas.

Reviewed On: Apr. 16, 2011

Not sure if it's far of me to rate this recipe as I did things COMPLETELY different...but it was the basis of it, so I might as well. I cooked two boneless/skinless cubed chicken breast in my dutch oven first while I boiled the egg noodles. Once the chicken was no longer pink, I added a cut up green pepper, 1/2 a white onion, two celery stalks cut up, two minced garlic cloves and all the asparagus along with maybe a cup+ of chicken stock. I let that simmer for maybe 5 mins, then added the sour cream and oregano as well as some basil and a can of cream of mushroom. I let that cook for another 5 mins then I mixed the egg noodles in with the whole lot and put it into a 9x13 baking dish. I shredded fresh parm on top (no clue how much, I like cheese so probably a lot!) and baked for just under a half hour. It was pretty good - I think it does need another spice and maybe have parm mixed into the whole thing rather then just on top. I'll make it again and try other things.

Reviewed On: Apr. 7, 2011

These were decent but didn't "wow" us - I'll try them again though.

Reviewed On: Apr. 4, 2011